Spicy chickpea burger with coriander mayo and pickled carrots
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5 from 1 vote

Spicy chickpea burger with coriander mayo and pickled carrots

A spicy chickpea burger! Gluten and dairy free, can be made vegan by using vegan mayonaise. This recipe yields 3 quarter pounder burgers.
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Dinner
Servings: 3


Spicy Chickpeas burgers

  • 230 g chickpeas 400 g canned
  • 2 medium potatoes or 3 small potatoes, boiled and peeled (they should weight about 160-170 g in total)
  • 1 tsp sambal oelek or sriracha
  • 1/2 tsp cumin
  • 3 tsp olive oil
  • 1/2 tsp ground coriander
  • 2 tsp garam masala
  • 1.5 tsp finely chopped garlic cloves
  • 2 tbsp potato starch
  • 2 tbsp chopped parsley
  • Salt and pepper to taste.

Coriander mayo

  • 3 tbsp mayonaise
  • 3 tbsp chopped coriander
  • 1/2 tsp lime juice

Quickly pickled carrots

  • 1 medium carrot
  • 50 ml white vinegar
  • 100 ml water
  • 4 tbsp sugar


  • Start with making the pickled carrots and the mayo.

Quickly pickled carrots.

  • Peel the carrot and use the peeler to slice small ribbons of carrot. Place the carrots in a bowl of cold water to help them firm up.
  • Add the water listed above, vinegar and sugar to a pan and simmer until sugar's dissolved.
  • Remove carrots from cold water and place in another bowl. Pour vinegar mixture over the carrots. Leave for minimum 30 min (the longer the better though). Drain before serving.

Coriander mayo

  • Combine all ingredients in a bowl and mix until combined.

Spicy chickpeas

  • Add all the ingredients to a bowl and crush it all together with your hands until it binds together. Shape into 3 burgers and fry in oil for 2 minutes on each side on medium high heat.


  • Serve the burger with bread of your choice, on rice or with a lettuce wrap and serve with fresh lettuce, coriander mayo and top of with quickly pickled carrots!